Spicy Mango Coconut Bites

Spicy Mango Coconut Bites

Ingredients

For the Rice

• 1 cup Royal Basmati Rice, uncooked
• 2½ cups water
• 2 tsp ghee
• Salt, to taste

For the Rice Coating

• 2 cups cooked basmati rice
• 1 cup grated paneer
• 2½ tsp red curry paste
• 2 tsp lemon juice
• 1 tsp chili flakes
• 1 tbsp dried basil
• Salt, to taste

For the Mango Filling

• 1 cup mango, finely chopped
• 3–4 tbsp melty cheese (such as mozzarella)
• 1 tbsp grated paneer
• 1 tbsp desiccated coconut or freshly grated coconut
• 1 tbsp cilantro, finely chopped
• 2 tsp fresh red chilies, finely chopped
• Salt, to taste

For the Sweet and Spicy Peanut Sauce

• ¼ cup peanut butter
• 2 tbsp hot sauce
• 3 tbsp soy sauce
• 2 tbsp honey
• 3–4 tsp lemon juice
• 1 tsp minced ginger and green chili
• ¼ cup hot water

For the Slurry

• ¼ cup all-purpose flour
• ½ cup water

For the Coating

• 1 cup breadcrumbs
• 1–2 tbsp sesame seeds

For Serving

• Spring salad
• Mango pieces
• Store-bought lemon aioli
• Microgreens
• Finely chopped red chilies

Preparation

1. Wash the rice thoroughly. Add it to a pan with the water, ghee, and salt. Cook until soft and fully done. Let it cool completely.
2. In a large bowl, combine the cooked rice, grated paneer, red curry paste, lemon juice, chili flakes, dried basil, and salt. Mix well until the mixture comes together and is easy to shape. Set aside.
3. In another bowl, combine the chopped mango, melty cheese, grated paneer, coconut, cilantro, red chilies, and salt.
4. Shape the filling into small lemon-sized balls (or about 1 tablespoon each). Freeze for 3–4 hours, or until completely firm.
5. In a bowl, whisk together the peanut butter, hot sauce, soy sauce, honey, lemon juice, minced ginger and green chili, and hot water until smooth and drizzleable.
6. In another bowl, whisk together the all-purpose flour and water to make a smooth slurry.
7. In a separate bowl, combine the breadcrumbs and sesame seeds.
8. Take a portion of the rice mixture and flatten it in your palm. Place one frozen mango filling ball in the center and gently seal the rice mixture around it, shaping it into a smooth ball.
9. Dip each ball into the slurry, then coat evenly with the breadcrumb and sesame seed mixture.
10. Heat oil in a kadhai over medium heat. Fry the balls in batches until golden brown and crisp. Remove and drain on paper towels.
11. To serve, arrange the spring salad on a platter and scatter over the mango pieces. Place the hot Spicy Mango Coconut Bites on top. Drizzle with the sweet and spicy peanut sauce, finish with lemon aioli, microgreens, and finely chopped red chilies. Serve immediately.

(Authentic Royal)